2026 CSA Week 28 Recipes

Tomato Caprese Salad

Slice tomatoes widthwise into 1/4 inch slices. Chop 2-4 tbsp of basil into thin ribbons. Slice fresh mozzarella cheese into 1/4th inch rounds and arrange in an alternating pattern with sliced tomato. Sprinkle salad lightly with salt and dress with basil ribbons, then drizzle olive oil lightly across the salad.

bok choy with ginger sauce

Cut off the leaves of the bok choy and chop the stems to roughly the same size

To prepare the sauce - stir 3 tsp cornstarch, 1 1/2 tsp light soy sauce, 1 tsp oyster sauce, 2 tsp Chinese cooking wine, 1 tsp toasted sesame oil, 1/4 tsp cooking salt, and a pinch of white pepper in a jug until the cornstarch is dissolved, then stir in 1/4 cup water.

Put 1/4 cup finely julienned ginger and 2 tbsp vegetable oil in a large non-stick pan and turn onto medium heat. Once the ginger starts sizzling, sauté for 1 minute until it turns light golden and a bit floppy. Add the bok choy, then use 2 spatulas to toss in the gingery oil for around 15 seconds to coat.

Turn the heat up to medium, pour 1/4 cup water over the greens, cover with a lid, and steam for just 45 seconds.

Remove the lid and pour in the sauce mixture. Toss for 30 seconds until the sauce changes from murky to clear and thickens. serve over rice.

Sausage, Black Bean and Cheese Stuffed Banana Peppers

Cut all of the banana peppers in half down the center, then remove the ribs and seeds. Place the peppers facedown in a rimmed baking pan and add 1/4 inch of water. Bake at 400F for 20-30 minutes, or until peppers are tender.

Dice 1/4 cup onion, 1/4 cup celery, and mince 1 clove garlic. Add 1-2 Tbsp cooking oil to a skillet over medium high heat and saute onion, celery, and garlic for 5-7 minutes, until they begin to brown. Add 1/2 lb of Italian sausage and cook until sausage is cooked through, about 5 minutes. Add 1/2 cup quinoa, 1 tsp salt, and 1.5 cup water to the skillet and cook until the quinoa is tender and the water has evaporated, about 8-10 minutes.

Cook 1/3 cup dry black beans in water for about 60 minutes, or until tender. Then drain and rinse. Or use 1/2 can of precooked black beans.

To make stuffing, in a mixing bowl combine 1/2 cup cooked black beans with 1.5 cups of cooked sausage, quinoa, and vegetable mixture. Add 1/2 cup shredded cheddar cheese.

Place cooked banana peppers face up on an oiled baking sheet, then add several heaping spoonfuls of the stuffing to each pepper. Sprinkle an additional thin layer of cheddar cheese or Monterey Jack cheese over the peppers. Bake at 400F for until additional 10-15 minutes, or until the cheese has melted.

Sauteed Beet and Kale Salad

Shred 1 bunch of beets. Add 2 tbsp cooking oil to a skillet over medium high heat. Add shredded beets and saute for 5-7 minutes until softened and slightly caramelized. Finely chop 1 bunch of kale, then add to a serving bowl and massage greens to tenderize. Toast 1/2 cup walnuts by adding to a small skillet over medium heat. Stir frequently for 3-5 minutes until the nuts become fragrant and begin to release their oils.

Combine kale, sauteed beets, and walnuts in a serving bowl with 2oz crumbled feta cheese, 1 finely chopped shallot, and dress with creamy vinaigrette.

To make dressing combine 3 tbsp olive oil, 3 tbsp mayonnaise, 2 tbsp sherry (or white wine) vinegar, 1/2 tsp dijon mustard, 1 clove garlic (finely minced) or 1/2 tsp garlic powder, 1/2 tsp salt, 1/2 tsp pepper. Add more mayonnaise if the dressing is too tart, though once it's on the salad the flavors are more balanced.

Tomato Sauce with Hot Italian Sausage

Dice 1 onion, 3 cloves of garlic, one green pepper. In a saucepan heat 1 tbsp oil and add all of the ingredients. Cook until fragrant, about 3 to 4 minutes. Add all of the tomatoes cut in half with just the stem top removed, and 2 tsp salt, 1/2 tsp black pepper. Bring to a boil, reduce to simmer, and simmer for 20 minutes until sauce thickens. Add sauce to the blender or blend with an immersion blender. Simmer until the sauce reduces in size by half. Serve over pasta with hot or sweet Italian sausage and Parmesan cheese.